2025 CHEF LINE-UP
RAW:almond 2025
Come join us on the junction of the two rivers
Winnipeg, Manitoba
Celebrating Culinary Arts and Temporary Design
Billy Nguyen
Bar Sodalite - Victoria, Canada
January 23-24
Chef Billy Nguyen is creative director of the forthcoming Bar Sodalite, and executive chef of Rabbit Rabbit wine bar based in Victoria, BC. Billy is known for his French-Asian cuisine with a British twist. Billy’s memorable and inspired dishes took him to the finale of Top Chef Canada Season 9, where he finished as the runner- up. Since his time on Top Chef, Billy has run a series of successful pop ups, worked with Michelin starred chefs, and honed his unique style of transforming the tastiest bites from his childhood, and transforming them into new memories by combining nostalgic flavour profiles with progressive and innovative techniques.
Iliana “Lane” Regan
Milkweed Inn - Michigan, USA
January 23-24
Chef Regan was awarded a Michelin star for each year their restaurant, Elizabeth, was open in Chicago from 2013-2020. In 2019 they opened and are currently operating Milkweed Inn in Michigan’s Upper Peninsula. The James Beard Foundation nominated them serval times in the category for Best Chef Great Lakes. In 2016 Food and Wine named them as one of the Best Chefs in America. In 2019 their first memoir, Burn the Place, was longlisted for the National Book Award, the first time a food writer was listed since Julia Child in 1979. Burn the Place won the Midland Authors and CHIRBy awards in nonfiction. Their second memoir, Fieldwork published in 2023, was a finalist for the Midland Authors Prize. They have their Masters of Fine Arts in Writing from the Art Institute of Chicago and spend every moment they can with pencil in hand surrounded by the natural world jotting down what they see. Their food is inspired by the seasons, the forest, lakes, and their Eastern European ancestry.
Gus Stieffenhofer -Brandson
Published on Main - Vancouver, Canada
January 25-26 Colab Dinner with Mandel Hitzer
At Published on Main, Gus brings his passion for locally-farmed, foraged and fermented foods to the table, celebrating the bounty of British Columbia, while being globally inspired. Under his leadership, Published on Main has received several accolades, including #1 on Canada’s 100 Best Restaurants in 2022 and #3 in 2023, attaining one of Vancouver’s first Michelin stars, and named to 50 Best Discovery. He was also Vancouver Magazine’s 2022 Chef of the Year. After a number of years working through many busy Winnipeg restaurants, Gus decided to get out of his comfort zone, and cook abroad. He completed several stages at Michelin-starred restaurants in Germany, before returning to Canada to work with well-respected chef Scott Jaeger at The Pear Tree Restaurant in Vancouver. He then spent a summer at Copenhagen’s famed Noma, an experience that further shaped his food philosophies and broadened his knowledge.
Mandel Hitzer
deer + almond - Winnipeg, Canada
January 25-26
January 29 100th Best Restaurant Dinner
Mandel has always had a deep connection with food and feeding people. Influenced by great women in his life, food traditions became gospel in the homes he grew up in. Now serving Winnipeg food lovers for 28 years, he has made deer + almond his home. Since it began in began in 2012, deer + almond has been named one of Canada’s 100 best restaurants (2017, 2018, 2023, 2024) and received numerous accolades from food critics and fans alike for the restaurant’s food, atmosphere, and culture. Over the years Mandel has played a vital role at notable Winnipeg restaurants such as, Bridgeport, Step ‘N Out, Gluttons, and Fresh Café before carving out his true passion for building temporary dining experiences which all started with “thesecretdinner” which led him to RAW:almond. Whether he’s cooking on a frozen river, making appearances on food network Canada, building a table for 1200 people, or collaborating on the next farm dinner, he is always dreaming big, with a playful spirit.
Nick Chindamo
(Nick of North) - Charlottetown, Canada
January 25-26
Known to most as Nick of North - Nick Chindamo describes himself as a wild food enthusiast and storyteller. He was recently named one of "Canada's Next Star Chef's" by The Globe and Mail, as well as one of Canada's "Top 30 Under 30" by Food Service and Hospitality Magazine. Chindamo is known for his philosophical approach to food, and for sparking conversation about how we eat. Having spent 16 years cooking in well-known kitchens around the world, the 32-year-old is now a professional forager, educator and conservationist - who has chosen to dedicate his time to exploring the connections between food, art, science and culture.Whether he’s foraging for Arrowgrass with culinary students, in the woods gathering undocumented species of mushroom to DNA sequence, or around the table at his intimate, zero-waste, non-profit dinner series, "an island collective" - his intentionality, curiosity, and respect for time and place drives his desire to catalyse the global understanding of Canadian cuisine.
Chris Gama
Clementine Cafe - Winnipeg, Canada
January 29 100th Best Restaurant Dinner
Chris Gama is the chef and partner at Clementine Cafe here in Winnipeg. In 2024 Clementine Cafe placed on Canada’s Top 100 list for the first time. He is also a co-chef and partner at BabyBaby, a new restaurant in Osborne Village. He has been working in kitchens for 2 decades under some of the best past and present local chefs. In 2008 Chris was awarded a culinary scholarship which afforded him a month-long stage at the 3 Michelin Star restaurant Manresa in Los Gatos, California. Chris is known for his science-based approach to cooking, his desire to constantly grow and develop his own techniques, and his passion for growing the skill levels of his team members at both restaurants. This is Chris’s 7th year cooking at Raw:Almond.
Edward Lam
Yujiro Japanese Restaurant, Saburo Kitchen - Winnipeg, Canada
January 29 100th Best Restaurant Dinner
January 31Chinese New Year
Chef Edward Lam has three successful restaurants each have their own uniqueness bringing the finest dining experience to Winnipeg. That being said, Yujiro located in the River Heights area, has been voted top sushi restaurant every year in Winnipeg by Top Choice Awards for the past 8 years. Whereas Saburo Kitchen, in the Hargrave Street Market, is a Asian Fusion sensation in the downtown area. As a self taught chef, he never had the professional training, but he was always determined and focused. He never takes a break, you can always see Chef Edward researching and looking for inspiration to develop new creations to bring to his customers. He's always looking for new ways to improve and upgrade his own skills and techniques. You can say his passion for food only drives him to bring himself to the next level and bring exceptional surprises. With his dedicated hard work, Chef Edward proudly wins the gold medal at this years 2022 Canada’s Great kitchen Party in Winnipeg.
Zach Keeshig
Naagan - Owen Sound, Canada
January 29-30
Born in Wiarton and raised in Owen sound he knew he wanted to become a chef at the age of 17, after a part-time job in a restaurant. He went on to study at Georgian College for Culinary Arts, then did an apprenticeship under Chef Tim Johnston. Continuing to build on his culinary education, he went on to work in various restaurants across Ontario with many of the top chefs in Canada. His time in the kitchens of places like Michael Stadtländer’s Eigensinn Farm (9th Best Restaurant in the World 2002), Restaurant Pearl Morresette (1 Michelin Star), Canoe (Michelin recommended), Enigma (1 Michelin Star) and Langdon Hall (Michelin recommended), has helped him fuse his Ojibwa background with modern culinary techniques.
Jesse Friesen
Academy Hospitality - Winnipeg, Canada
January 30
Jesse Friesen has grown up in the restaurant business, working in restaurants since the age of 13. Jesse started off bussing tables and washing dishes, quickly, he realized he wanted to be in the kitchen for a living.
Over the years, experience was gained in Winnipeg and abroad at award winning restaurants, private clubs and hotels. Jesse also graduated with honors from Red River College in their culinary arts program. In 2016, Jesse took an excellent opportunity to become the first Executive Chef of Academy Hospitality, a Winnipeg based restaurant group. This group successfully operates Pizzeria Gusto, The Merchant Kitchen, Yard Burger, Gusto North, The Good Fight Taco, Rose Bar & Mottola Grocery. An avid competitor, Jesse was a member of the Provincial Culinary Team who competed at the IKA Culinary Olympics in Germany late October of 2016. The team brought home three bronze medals. He has also competed at Gold Medal Plates in Winnipeg multiple years, taking the silver medal in 2015 and the gold medal in 2016 and 2018. Jesse is the only chef in Winnipeg to win the gold medal twice.
Emily Butcher -
Nola, Winnipeg, Canada
January 31Chinese New Year
Chef Emily Butcher's first memories of food are of folding shrimp dumplings with her Grandma and eating sweet peas out of the garden in BC’s Fraser Valley. Finding her footing at West Restaurant and Bar, she then moved to Winnipeg’s Deer + Almond. Emily found continual inspiration in special projects like RAW:almond and Chef Mandel Hitzer’s sense of playful creativity. She won the gold medal at the local 2019 Canada’s Great Kitchen Party competition, earning the opportunity to represent Winnipeg at the 2020 Canadian Culinary Championships and coming home with the bronze medal. Emily competed on Top Chef Canada Season 9, gaining invaluable experience and industry connections. In 2021, she partnered with Burnley Place Hospitality to open Nola in the heart of St. Boniface. In 2022, they expanded to open Bar Accanto right next door. Both restaurants were featured on Air Canada’s Best New Restaurants longlist. Emily’s food is inspired by the Prairie landscape but always rooted in her West Coast upbringing and Chinese heritage with surprising layers of flavour and texture.
Louie Lui
Aroma Bistro
January 31 Chinese New Year
Driven by a deep belief in the power of food to connect people and provide comfort, Chef Louie founded Aroma Bistro in 2019. His culinary philosophy is rooted in cherished childhood memories, especially those of his grandparents handcrafting wontons—traditions that continue to inspire his cooking today. At the heart of Chef Louie’s approach is the simplicity and strength of traditional Chinese cuisine, which he masterfully blends with a modern twist that elevates each dish. Every dish at Aroma Bistro is crafted with love, warmth, and meticulous attention to detail. For Chef Louie, each plate is more than just a meal—it’s an opportunity to share his heritage, infuse it with creativity, and offer customers a deeper connection to the flavours and traditions that shape his cooking. The opening of their second location at the iconic Forks Market marks an exciting new chapter, allowing Chef Louie to share his culinary artistry with both local patrons and international visitors. Beyond his work in the kitchen, Chef Louie is deeply committed to nurturing the next generation of culinary talent. He serves as a consultant for culinary arts programs at Red River College Polytechnic and the Manitoba Institute of Trades and Technology, where he is dedicated to passes on his expertise to help shape the future of Winnipeg’s vibrant culinary community.
Linda Chen
Independent - Winnipeg, Canada
January 31Chinese New Year
Born and raised in Shanxi Province, China, Chef Linda Chen was surrounded by a rich tapestry of culinary traditions, yet it wasn't until moving to Canada that her true culinary journey began. Chef Linda is perhaps best known for her role as Chef de Cuisine at Maque, a restaurant that earned recognition as one of Canada's Top 100 Restaurants for two consecutive years. Here, she had the opportunity to blend the flavors of her Chinese heritage under the mentorship of Chef Scott Bagshaw.
Now, Chef Linda embraces every new culinary challenge that comes her way, actively seeking to push the boundaries of her craft.
Stuart Brioza
State Bird Provisions - San Francisco, USA
February 1 - 2
With his wife and collaborator, the celebrated Pastry Chef Nicole Krasinski, Stuart co-owns several modern-day icons of San Francisco’s vaunted culinary scene: State Bird Provisions, The Progress, and The Anchovy Bar. These restaurants are not simply beautiful dining rooms, but spaces meticulously designed to further the idea of food’s ‘locale’. They share the origin stories of the ingredients served, and capture & convey a genuine sense of place for San Francisco and the greater Bay Area. Stuart characterizes his honest & bold cooking style as an evolution of California Cuisine, which is to seek out the best examples of organic ingredients in season and respecting their integrity through a cooking process dened by technique and creativity. His kitchens source Northern California's incomparable ingredients (such as quail, anchovies, oysters, seaweeds & wild mushrooms), producing a culinary repertoire that highlights seasonal abundance, preservation, smoking, fermentation & most notably lessening the gap in ‘zero waste’ cooking.
Justin Champagne
Perch - Ottawa, Canada
February 1 - 2
Justin grew up in Winnipeg, starting his career at Fresh Cafe on Corydon. He later moved to B.C. to go to Northwest Culinary Academy of Vancouver and got his first taste of Fine Dining under Chef Robert Clark at C Restaurant. He later became part of the opening team at Hawksworth before heading to San Francisco to work at now 3 Michelin Starred Atelier Crenn. After returning to Canada, he moved to Ottawa to work under Chef Lepine at Atelier where he started as Chef de Partie, and left 4 years later as Sous-Chef to become the Head Chef of Bar Lupulus. In 2021, he opened Perch in Ottawa, where they do a 9 course tasting menu using only Canadian ingredients from farms implementing ethical and sustainable practices. In their first year they were awarded #4 on Air Canada's Best New Restaurants 2022. They also placed #85 on Canada's Top 100 Restaurants 2023. Perch will also be releasing a cookbook in September 2025.
Neil Zabriskie
Regards Restaurant - Portland, USA
February 5 - 6
Neil Zabriskie, chef and owner of Regards Restaurant, in Portland, Maine, shares his passion for coastal cuisine infused with Mexican and Japanese techniques and flavours. Born and raised in Los Angeles, California, Neil developed his love for cooking in the vibrant food scene of LA. Seeking further culinary education and experience, he made his way to New York City, where he spent 12 years honing his skills in Spanish and Japanese restaurants. He relocated to Maine with the goal of opening his own restaurant. After working in the Portland community for several years; making connections with local farmers, fishermen and purveyors, he opened Regards.In 2022, Bon Appétit Magazine included Regards on their list of ‘Top 50 Best New Restaurants’, which helped to launch Neil's status as a culinary force. Neil's talent and dedication has led him to receive numerous accolades, most recently he was recognized as a star chef of New England and named a "Chef to Watch" in 2023 by Plate Magazine.
Danny Beaulieu
änkôr - Sherbrooke, Canada
February 5 - 6
Born and raised in Sherbrooke, Québec, Danny Beaulieu spent his younger years traveling the world. His career started in the FOH at various venues including some time in Japan before making a move to the kitchen in 2010 at the age of 22 with no formal schooling. Honing his skills in various restaurants for over a decade chef Beaulieu finally decided to launch his career to the next level by opening änkôr in November 2020. From designing a platform where he can showcase his art, to actually doing a big part of the construction with the help of friends, Danny laid the path to änkôr’s journey. Now after 4 years, surrounded by a team that is driven, knowledgeable and aiming at the same goal with passion. Chef Beaulieu is able to offer a culinary journey that is contemporary, refined & also approachable warm for his guests. Although änkôr isn’t located in a major city, Danny and his team have so far managed to make enough noise to start collecting various accolades.
#76 on 100 Best Restaurant guide & Public Choice Award of the same guide in 2024 Best in the mountain 2023 & 2024 with Avenue Magazine Opentable’s Canadian 100 Best restaurant 2023
Graham Pelletier
Solera - Winnipeg, Canada
February 7
Born and raised in Winnipeg, Manitoba, Chef Graham has dedicated over a decade to the culinary arts and serving in leadership roles in some of Winnipeg’s finest kitchens. His resume includes esteemed establishments such as Bistro 7 1/4, Deseo, Smith, Pizzeria Gusto, and Sous Sol. Only just recently Graham has transitioned from a classic French cuisine at Sous Soul and to Tabula Rasa and Solera another restaurant under the MDS Restaurant Group umbrella serving as the head chef, which is a dual concept restaurant and cocktail bar with simultaneously running Mediterranean cuisine inspired menus with Canadian influence executed from the same kitchen space.
Jesse Grasso
Pichai - Montreal, Canada
February 7 - 8
Jesse has spent the past 20+ years cooking across Canada and abroad to find his voice, most notably as the chef of The Black Hoof in Toronto, and Le Vin Papillon in Montreal. He then opened his own place in Montreal, Pichai, in 2021 to rave reviews, including being included in the Canadas 100 Best list each year since it opened. The food at Pichai honors the flavors and traditions of Thai cooking, but working with farmers and suppliers to try to focus on local Quebec ingredients wherever possible.
Rafael Covarrubias
Hexagon - Toronto, Canada
February 8 - 9
Rafael Covarrubias is a Mexican born chef based in Ontario, Canada. His cuisine focuses on local ingredients with an emphasis on simplicity, seasonality & creativity.
He earned his first ‘Cuisine Diploma’ at Le Cordon Bleu shortly after finishing high school. His ambition took him away from home and led him to Calgary, where he graduated with honours from the Southern Alberta Institute of Technology. Following graduation, Covarrubias honed his craft in several prominent Calgary area restaurants. In 2017 he moved to Toronto to lead the opening team at Hexagon Restaurant in downtown Oakville, prior to assuming the role of Executive Chef of both Hexagon and 7 Enoteca. In 2019, chef Covarrubias was victorious at the North America San Pellegrino Young Chef Competition in New York City. In 2020, Hexagon was included as one of “Canadas 100 Best” restaurant list and chef Covarrubias was named “One to Watch” chef . Most recently Hexagon was awarded One MICHELIN Star in the Toronto and Region award ceremony in 2024 and chef was honored with the “Chef Young Award”. Covarrubias describes his cuisine at Hexagon as contemporary with a heavy influence from several other cultures specifically his mexican heritage.
Nick Gladu + Daly Gyles
BabyBaby!
February 9
BabyBaby! Coming to Osborne Village January 2025. Brought to you by a team that has a deep love for Winnipeg and its restaurant culture. Nick Gladu and Daly Gyles have teamed up with Clementine owners Chris Gama and Raya Konrad to bring you a restaurant experience that speaks to us as restaurant obsessed, but also Winnipeg to our core. Rooted in tradition, but deeply influenced by their experience abroad, Nick and Daly’s cooking finds itself to be constantly evolving yet unapologetically Canadian. Their experiences stretch from the West Coast of Canada, to the high streets of London. While their careers have been set mostly away from home, Winnipeg could not have been a better setting for their food. Blending classic European cooking, with Asian inspiration and Canadian ingredients. All the while being distinctly Winnipeg. They are ecstatic to return to Raw:Almond and once again highlight what Winnipeg and its diverse culture has to offer.
Liam McLoughlin
Restaurant Pearl Morissette - Niagara, Canada
February 11-12
Liam McLoughlin is the Chef de Cuisine at Restaurant Pearl Morissette, a celebrated culinary destination in Niagara known for its innovative approach to seasonal dining and its commitment to locally-sourced ingredients. With a deep-rooted passion for craftsmanship and a discerning palate, McLoughlin leads the restaurant’s kitchen with a focus on delivering elevated, thoughtfully composed dishes that highlight the region's finest produce and artisanal ingredients.Before joining Restaurant Pearl Morissette, McLoughlin honed his skills at renowned kitchens across Canada, working with some of the most respected chefs in the industry. His culinary journey is marked by a commitment to creativity, precision, and a deep respect for the natural flavors of Ontario’s bountiful terroir.At Restaurant Pearl Morissette, McLoughlin brings a philosophy that celebrates the intersection of modern techniques and traditional culinary wisdom, creating an experience that is both forward-thinking and rooted in a sense of place. His leadership has been integral in shaping the restaurant’s evolving menu.
Christine Sandford + Roger Létourneau
Vagabond - Edmonton, Canada
February 11-12
Christine and Roger are the chefs behind the travelling pop-up group, Vagabond.They began their careers in Edmonton, and later in Belgium and France. They worked and staged in many notable restaurants, including Senderens in Paris, De Superette in Gent, Relae in Copenhagen, and most recently Les 9 Caves in Banyuls sur Mer. Christine and Roger returned to Canada, where Christine was the executive chef of Biera restaurant for 7 years, and Roger was the executive chef of Bar Clementine. In 2021, Roger founded Lessig Ferments, a fermentation company utilizing low intervention methods to produce unique products sourced from local farmers in Alberta and Canada. Christine Joined Lessig in 2023, and the pair travelled to southern France to do R&D. Residing in an agricultural area of French Catalonia, they explored and learned from natural wine makers, vinegar producers, anchovy factories, local chefs and artisans alike. This experience led them to doing the first Vagabond pop up in a small French Mediterranean town called Banyuls-Sur-Mer. Their love of travel, sourcing ingredients and sharing experiences with others is what fuels these two Vagabonds! Returning to Canada, Vagabond pop-ups and Lessig Ferments work as joint ventures exploring Canadian terroir wherever it takes them.
Trigg Brown
Win Son - Brooklyn, USA
February 13 - 14
Chef Trigg Brown started working in kitchens when he was 15 in Richmond, Virginia. After studying literature at University of Virginia, where he continued working in restaurants for Craig Hartman and Pei Chang, he moved to NYC to cook in Tom Colicchio’s kitchens, Colicchio & Sons and Craft. In 2015 he worked for Justin Smilie to open Steven Starr’s Upland restaurant. In 2016, along with his business partner, Josh Ku, he opened Win Son in the East Williamsburg neighborhood of Brooklyn. In 2019 and 2020, Brown was shortlisted for the James Beard Awards. In 2019, Brown and his partners opened Win Son Bakery, a more casual, but beloved Taiwanese American cafe.
Mitchell Man
Passero - Winnipeg, Canada
February 13
Chef de cuisine at Passero restaurant. Graduated from Red River College in 2011. Raw Almond Alumni. WSET level 3 in wine. Worked under and alongside several great Winnipeg chefs including Scott Bagshaw, Adam Donnelly, Quin Cook, Chris Gama, Tara Podaima, Scott Ball, Linda Chen. When I’m not thinking about food or eating, I’m thinking about drinking wine or negroni’s!
Brent Genyk
Harth - Winnipeg, Canada
February 14
Brent Genyk started his culinary career over 15 years ago. In 2017 he achieved his long time goal of opening his own restaurant with “ Harth Mozza and Wine Bar” in Winnipegs south end. He specializes in small plates, charcuterie and pasta by hand showcasing some of Manitoba’s best local products with traditional Italian fundamentals and techniques.
Mitchell Bates
Oji Seichi - Toronto, Canada
February 15 - 16
Chef Mitch Bates began his culinary career in New York City. He worked his way through many Michelin starred kitchens, until making his way to Momofuku KO.
Mitch took a chance, moving with Momofuku, to Toronto where he opened and ran Shoto and later, Grey Gardens.
In 2020, Mitch opened Oji Seichi, a Japanese Canadian, ramen restaurant named after a great uncle. At Oji, Mitch enjoys studying noodles, tares and broths.
Mitch is thrilled to brace the cold and cook on the river again this year.
Joël Watanabe
Kissa Tanto - Vancouver, Canada
February 15 - 16
Ottawa-native, Joël Watanabe began apprenticing in kitchens at 17. He was mentored in the art of sushi at the highly regarded Japanese restaurant, Icho. This disciplined education imparted a set of valuable skills and a work ethic that set the course for Joël’s future success. Moving swiftly through the ranks, he acquired his first head chef position at Kink, then Araxi in Whistler and was part of a team that won Best Fine Dining in the Vancouver Magazine Restaurant Awards several years in a row. After over 3 years, Joël embarked on a series of travels, including Rome, where he cooked for the Governor General at the Canadian Consulate, Southeast Asia, and Australia where he finally landed and worked in some of Melbourne’s best kitchens. Following his travels, he moved to Vancouver and was quickly hired by Gord Martin to run Bin 942. He then took on the role of opening chef in the West End’s popular La Brasserie before Tannis Ling approached him with her restaurant idea. In 2016, Joël along with partners Tannis Ling and Alain Chow, opened award- winning Japanese/Italian restaurant, Kissa Tanto.